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Broccolini Almond Pizza Recipe

Perhaps you have purchased broccolini on a pizza? (No.) Is that a question that is foolish? (Probably.) I’m consistently on the search for interesting veggie pizzas, so I’ve tried no less than three broccolini pizzas at brick oven pizzerias.

Broccolini is a hybrid of Chinese broccoli and standard broccoli, with long, thin stalks and smaller florets. Like all members of the brassica family, it’s amazing roasted. Therefore, pizza possibility.

First up: I paid an extra three dollars beyond their margherita pizza asking price for the “broccolini” assortment. My pizza came out with three broccoli florets scattered on top. It looked like a salad bar. I still want my three dollars back.

Second place: Broccolini was one of several veggies contained. While the tips of it were dainty, the stalks were way too tough and I couldn’t eat them without the rest of my slice falling.

Third place: Again, one of several veggies, but broccolini completely stole the show. Before utilizing it as a pizza topping, which softened the stems and let broccolini’s complete pizza potential glow they’d clearly blanched the broccoli. Finally!

It’s possible for you to leave them off if that looks too odd, but — I ’m into it. Additionally , I comprised some feta simply to keep things interesting. I kept the sauce super simple by merely using hand-crushed canned tomatoes, but I adore pizza sauce , and so I regretted not using marinara sauce. Up to you!

Broccolini Almond Pizza
Home Made broccolini pizza with almonds (optional), mozzarella and red sauce! The trick to making wonderful broccolini pizza is to blanch the broccolini. I added chopped almonds for a savory small crunching. Recipe yields two 11-inch pizzas or about 4 to 6 servings.

Preheat oven to 500 degrees Fahrenheit with a stand in the upper third of the oven. Put it in the oven on the top rack if you’re using a baking stone or baking steel.

Distribute marinara sauce evenly over the two pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to discharge excessive liquid). Split the mozzarella, feta and almonds evenly over the pizzas.

To prepare the broccolini, fill a large saucepan with a few inches of water and bring the mixture to a boil. Cut any stalks greater than about ¼” in diameter in half. Toss in the broccolini once the water is boiling, bring back to a boil, and cook for 1 minute. After that, toss the broccolini with about 1 teaspoon olive oil, until lightly coated.

Bake pizzas individually on the top rack until the crust is golden as well as the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep a watch on it). Transfer pizza to a cutting board and sprinkle with with red pepper flakes and fresh basil, if using. Slice and serve!